Creamy Chicken And Rice Casserole
Creamy Chicken and Rice Casserole is a comforting one-pan meal with tender chicken, fluffy rice, creamy soups, melty cheese, and a crispy breadcrumb topping.
Ingredients
- 2 cups cooked chicken shredded or cubed
- 1 cup uncooked long-grain rice
- 1 can 10.5 oz cream of chicken soup
- 1 can 10.5 oz cream of mushroom soup
- 2 cups chicken broth
- ½ cup milk
- 1 cup shredded cheddar cheese plus extra for topping
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- ½ cup panko breadcrumbs for topping
- 2 tbsp butter melted
Instructions
- Preheat to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
- In a large bowl, stir together uncooked rice, both soups, broth, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Fold in cooked chicken and 1 cup of cheddar. Mix until evenly combined.
- Pour mixture into the dish and spread evenly.
- Sprinkle more shredded cheddar over the top.
- Mix panko with melted butter, then sprinkle over the cheese.
- Cover with foil and bake for 30 minutes. Uncover and bake 15 more minutes until bubbly and golden.
- Let rest 5–10 minutes before serving to help it set.